Professional programmes - Cuisine

Les ateliers Ferrières
The art of buffets and cocktails - Ateliers Ferrières

The art of buffets
and cocktails

4D/28h
1600 €
Objective

Know how to organise and work on the production of buffets. Know and master buffets and cocktails preparation. Learn how to set up a buffet and how to showcase the production.

Vacuum cooking Sous vide cooking - Ateliers Ferrières

Vacuum cooking
Sous vide cooking

3D/18h
900 €
Objective

Master the pre-cooking packaging techniques and procedures to keep the ingredients quality of taste. Know how to implement the vacuum cooking regulations.

Low-temperature cooking - Ateliers Ferrières

Low-temperature
cooking

3D/21h
900 €
Objective

Know how to use low-temperature cooking techniques and learn the benefits of this method.

The  Sauces - Ateliers Ferrières

The
Sauces

900 €
Objective

Learn how to produce traditional sauces.

MEATS: RED, WHITE, DARK AND GAME - Ateliers Ferrières

MEATS: RED, WHITE, DARK AND GAME

4D/28h
1600 €
Objective

Products knowledge: labels, sauces, breeds, husbandry regions, traceability, livestock sectors, meat cutting techniques and culinary techniques depending on the meat. Cooking methods applied on traditional recipes.

The market (choice of products) - Ateliers Ferrières

The market
(choice of products)

3D/21h
1000 €
Objective

Know how to choose seasonal products in a market. Know about the distribution chain and learn how to showcase seasonal products through elaborated recipes.

Creativity in cuisine - Ateliers Ferrières

Creativity
in cuisine

4D/28h
1460 €
Objective

Learn how to create a menu, taking budget and technical constraints into account.